FAJITA STEAK SALAD WITH CILANTRO LIME VINAIGRETTE
You'll be making this quick and easy steak fajita salad with cilantro lime dressing all summer long!
Provided by Danielle Esposti
Categories Main Course Salad
Time 30m
Number Of Ingredients 23
Steps:
- Remove the steak from the fridge, remove packaging, and set on a cutting board to come to room temperature while you prepare the vinaigrette and dry rub.
- Place all vinaigrette ingredients into a blender, and blend until smooth. Set aside.
- Prepare the fajita dry rub. Place all dry rub ingredients into a small bowl, then mix until thoroughly combined. Rub the fajita seasoning into both sides of the steak.
- Heat a 12" cast iron skillet or grill pan over high heat. Add the steak to the grill pan and sear 3-4 minutes per side for medium rare. Remove the steak from the skillet and place on a cutting board to rest while you cook the peppers and onions.
- Reduce the head to medium high, then add the oil to the skillet. Add the peppers and onions and toss to coat in the fat and leftover fajita spices. Saute the vegetables, tossing frequently, until soft and charred in spots, 6-7 minutes. Remove the skillet from heat.
- Thinly slice the steak against the grain.
- Prepare the salad. Divide the lettuce between four bowls, then top with half a sliced avocado and one-quarter of the tomatoes. Top each salad bowl with a quarter of the onions and peppers and a quarter of the steak. Sprinkle with cheese if using, and drizzle with cilantro lime vinaigrette to taste. Serve immediately.
Nutrition Facts : Calories 726 kcal, Carbohydrate 20 g, Protein 34 g, Fat 62 g, SaturatedFat 12 g, Cholesterol 73 mg, Sodium 787 mg, Fiber 10 g, Sugar 23 g, UnsaturatedFat 37 g, ServingSize 1 serving
FAJITA STEAK SALAD
Steps:
- In a large, non-stick skillet over medium high heat, heat 1 tablespoon oil. Add peppers, onion, salt and pepper. Cook, stirring occasionally, until golden brown and very soft, 16 to 18 minutes.
- Meanwhile, season steak with chili powder, salt and pepper. Heat 1 tablespoon oil in a large skillet. Cut steak into 2 or 3 pieces to fit into the skillet, and then cook, turning once, until nicely browned and barely pink in the center, 5 to 7 minutes. Let rest five minutes before slicing.
- Whisk lime juice, remaining 3 tablespoons oil, and salt and pepper in a large bowl. Add romaine, avocado and cilantro leaves, and toss to combine. Divide between serving plates and top with pepper-onion mixture and sliced steak. Garnish with more cilantro leaves and season with salt and pepper.
STEAK FAJITA SALAD
Hot strips of seasoned beef top this salad dressed with Southwest Fiesta Dressing.
Provided by Dole
Categories Trusted Brands: Recipes and Tips Dole
Time 35m
Yield 2
Number Of Ingredients 11
Steps:
- Sprinkle beef strips with fajita seasoning. Saute beef in oil in large nonstick skillet over medium-high heat 3 to 4 minutes.
- Add peppers and onion and saute 2 to 3 minutes longer or until vegetables are tender-crisp.
- Divide lettuce on 2 large plates. Spoon beef mixture over lettuce and arrange tomatoes, beans, olives and cheese over each. Serve with Southwest Fiesta Dressing, to taste. Refrigerate leftovers.
MEXICAN FAJITA STEAK SALAD
Mexican Fajita Steak Salad ~ the combination of a cool crisp romaine salad with juicy steak and hot seared peppers and onions is hard to beat.
Provided by Sue Moran
Categories dinner
Time 30m
Number Of Ingredients 28
Steps:
- To make the fried tortilla strips, slice the two tortillas in half and then into 1/4 inch strips.
- Heat a tablespoon of olive oil in a large skillet and when it's hot, add the tortilla strips. Fry them for a few minutes, stirring and flipping often, until they're golden and crispy. Drain on paper towels and lightly season with salt.
- To make the fajita seasoning blend all the ingredients together well.
- To make the dressing put all into a small food processor and process until smooth. Taste to adjust anything.
- Pat the steak dry and rub on both sides with fajita seasoning. Heat a tablespoon of oil in a skillet on high heat and when it is really hot, add the steak. Cook, on highest heat, for about 3 minutes per side, or until done the way you like it. Remove the steak and let rest under foil for 10 minutes.
- Wipe out the pan, add 1 more tablespoon oil, and, when it's nice and hot, sear the onions. Remove to a plate and do the same with the peppers (no need to wipe the pan again.)
- If you have a gas stove blister the corn right over the flame, carefully holding it with tongs until the kernels start to pop and char. If you don't have a gas burner, blister the corn in the hot skillet. Put the corn into the microwave for 2 minutes, just to take the raw edge off. Let cool until you can handle it, and then slice the kernels off the cob.
- Arrange the lettuce on the bottom of a large shallow salad bowl. Slice the steak against the grain into thin slices. Arrange the steak in the center of the salad, surrounded by the onions and peppers, corn, olives, tortilla strips, and tomatoes.
- Top with dressing, or serve the dressing on the side. Garnish with fresh cilantro leaves and sliced jalapeños.
Nutrition Facts : Calories 399 kcal, Carbohydrate 23 g, Protein 27 g, Fat 23 g, SaturatedFat 8 g, Cholesterol 85 mg, Sodium 635 mg, Fiber 5 g, Sugar 8 g, UnsaturatedFat 11 g, ServingSize 1 serving
FAJITA STEAK SALAD
When you want the delicious flavors of a fajita in a lighter package, this is the salad for you.
Provided by Ali Ramee
Time 25m
Number Of Ingredients 10
Steps:
- Preheat grill to medium-high (450°F to 500°F) and lightly oil grates. Season steak with fajita seasoning. Drizzle onion (try not to separate into rings) and bell peppers with oil and season with ¼ teaspoon salt.
- Place steak on grates on 1 half of grill; place onion and bell peppers on other half. Grill, covered, until steak, onion, and bell peppers are deeply charred, 5 to 6 minutes. Flip steak and vegetables; grill until vegetables are tender and steak is charred and a thermometer inserted in thickest portion registers 135°F for medium-rare, 5 to 6 minutes. Remove from grill and let rest for 5 minutes. Thinly slice steak against the grain, halve bell pepper quarters lengthwise, and separate onion slices into rings.
- While steak rests, whisk sour cream, lime juice, and remaining ½ teaspoon salt in a large bowl. Reserve ¼ cup dressing for serving. Add romaine to remaining dressing in bowl and toss to combine. Serve dressed romaine with steak, bell peppers, onion, and avocado. Drizzle with remaining dressing, if desired.
Nutrition Facts : Calories 548 kcal, Carbohydrate 18 g, Cholesterol 151 mg, Fiber 6 g, Protein 52 g, SaturatedFat 8 g, Sodium 692 mg, Sugar 7 g, Fat 29 g, UnsaturatedFat 0 g
STEAK FAJITA SALAD WITH TORTILLA CROUTONS
Steps:
- Heat oven to 350°. Lightly brush tortillas with olive oil, thinly slice and arrange on a parchment-lined baking sheet. Season with salt and bake until crispy, 15 minutes.
- In a mixing bowl, whisk together lime juice, 2 tablespoons oil, cilantro and 1/2 teaspoon salt; set aside. In a large heavy skillet over high heat, heat 1 tablespoon oil. Pat steak dry and season with salt. Sear steak until browned, 3 minutes per side for medium rare; transfer to a cutting board. Add onion and peppers to skillet and sauté. over high heat, stirring occasionally until lightly browned, 3 minutes. Add garlic and cumin; cook 1 minute more. Season with salt and remove from heat. Thinly slice steak across the grain.Add romaine and beans to bowl with dressing and toss to combine; transfer saladto a platter and top with steak, pepper mixture and tortilla croutons.
SIZZLING STEAK FAJITAS
Tex-Mex perfection for everyone! Fajitas are fun for everyone. Enjoy this Tex-Mex recipe at home--throw a fajita party where your friends and family build their own fajitas and make memories that last. Our fajitas recipe relies on GOYA® Mojo Criollo as a flavorful marinade that delivers juicy, tender meat, and GOYA® Flour Tortillas for a pocket everyone can pick up.
Provided by Goya
Categories Trusted Brands: Recipes and Tips Goya®
Time 2h30m
Yield 6
Number Of Ingredients 12
Steps:
- In medium container with lid, or in large ziptop bag, combine steak slices, Mojo and 1 tsp. Adobo; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours. Drain steak, discarding marinade. Bring meat to room temperature.
- Heat 1 tbsp. oil in large skillet over high heat. Add onions; cook, stirring occasionally, until starting to brown, about 3 minutes. Add peppers to pan. Cook, stirring occasionally, until starting to brown, about 3 minutes more. Season vegetables with sazonador total and adobo; transfer to large serving platter. Cover vegetables with foil to keep warm.
- Heat remaining oil in skillet over high heat. Add beef; cook, in batches, until brown on all sides, about 10 minutes. Transfer meat to serving platter.
- To serve, spoon meat and vegetables into center of warm tortillas. Add guacamole, pico de gallo, sour cream and salsita, if desired; wrap and enjoy.
FAJITA IN A BOWL
Steps:
- In a small bowl, mix brown sugar, chili powder and salt. Rub onto both sides of steak., Place peppers and onion on a grilling grid; place on grill rack over medium heat. Grill, covered, until crisp-tender, stirring occasionally, 9-11 minutes; add tomatoes during the last 2 minutes. Remove from grill., Place steak and corn directly on grill rack; close lid. Grill steak until a thermometer reads 135° for medium-rare, 8-10 minutes on each side; grill corn until lightly charred, turning occasionally, 10-12 minutes., Divide greens and cilantro among 4 bowls. Cut corn from cobs and thinly slice steak across the grain; place in bowls. Top with vegetables; drizzle with vinaigrette. If desired, serve with cheese, lime and tortillas.
Nutrition Facts : Calories 351 calories, Fat 14g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 862mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 7g fiber), Protein 28g protein.
MEXICAN STEAK FAJITAS
In my Mexican steak fajitas recipe, tender strips of sirloin pick up plenty of spicy flavor from a marinade seasoned with cayenne pepper and cumin. This colorful dish is speedy and satisfying. -Shirley Hilger, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the orange juice, vinegar, garlic and seasonings; add the beef. Turn to coat; set aside. In a skillet, saute onion and peppers in 1 tablespoon oil until crisp-tender; remove and set aside., Drain and discard marinade. In the same skillet, cook beef in remaining 1 tablespoon oil until it reaches desired doneness, 2-4 minutes. Return vegetables to pan; heat through. Spoon meat and vegetables onto tortillas. If desired, top with cheese and serve with picante sauce and sour cream.
Nutrition Facts : Calories 304 calories, Fat 11g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 425mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 5g fiber), Protein 21g protein.
FAJITA STEAK SALAD WITH CILANTRO-LIME VINAIGRETTE
Two of the all-time greats-steak fajitas and steak salad-come together in an explosion of flavor. Top round steak (often labeled as London broil) is an inexpensive cut that holds up to a powerful marinade and high-intensity cooking while easily feeding a crowd. The cilantro-lime vinaigrette also pulls no punches, beautifully dressing the salad and perfectly coating charred peppers and onions. A little pepper jack cheese, some fresh avocado and a healthy sprinkle of tortilla strips make this salad one big party on a plate!
Provided by Food Network Kitchen
Time 1h40m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the steak: Set a large resealable plastic bag in a medium saucepan and pull the edges of the bag over the sides of the pan for easy access to the bag. Add the vegetable oil, Worcestershire sauce, chili powder, oregano, paprika, lemon juice, garlic, scallion, 1 teaspoon salt and 1 teaspoon pepper to the bag and whisk to combine. Add the London broil and seal the bag tightly. Remove the bag from the pan and use your hands to rotate the meat, coating thoroughly in the marinade. Lay the bag flat on a cutting board and marinate at room temperature for 1 hour, flipping the bag after 30 minutes. (The seasoned meat can also be stored in the refrigerator overnight. Let rest at room temperature for 20 minutes before cooking.)
- Remove the steak from the bag and discard any stuck-on garlic cloves and scallion. Set a grill pan over high heat until just starting to smoke, about 3 minutes. (Or prepare a grill for high heat.) Lightly oil the pan. Place the steak in the center of the pan and grill until the bottom is nicely charred, about 5 minutes. Flip the steak and continue grilling until an insert-read thermometer inserted sideways into the center of the steak registers between 120 and 125 degrees F, 3 to 5 minutes more. Transfer the steak to the cutting board and rest for 10 minutes.
- For the vinaigrette: While the steak rests, whisk the cilantro, olive oil, cumin, lime zest and juice, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Pour half of the vinaigrette into a small bowl and set aside.
- For the salad: Add the bell peppers and onions to the large bowl of vinaigrette and toss to thoroughly coat. Arrange the onions cut-side down and the peppers skin--side down on the same grill pan over high heat and grill until deeply charred, about 4 minutes. Transfer to the same cutting board as the steak.
- Add the remaining vinaigrette back to the large bowl. Add grated cheese and salad greens and toss to combine. Arrange the salad mixture on a large serving platter. Top with the grilled peppers.
- Cut the roots off the onion halves and slice the onions into thin wedges. Arrange on the salad. Thinly slice the rested steak against the grain and arrange in the center of the salad. Arrange the avocado slices around the edge of the platter, then sprinkle tortilla strips over the top of the salad.
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